This is a vegan version of the traditional Mongolian beef dish, made with crispy tofu mixed with a sweet and savory sauce that has ginger and garlic undertones. This dish is flavorful and ideal for a filling plant-based dinner.
Ingredients: 1 block extra firm tofu, pressed and cubed. 1/4 cup cornstarch. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 teaspoon ginger, minced. 1/2 cup soy sauce. 1/4 cup water. 1/4 cup brown sugar. 2 tablespoons hoisin sauce. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1 tablespoon cornstarch mixed with 2 tablespoons water. Green onions, chopped, for garnish. Sesame seeds, for garnish.
Instructions: Coat the cubed tofu thoroughly with cornstarch. In a big skillet, heat the vegetable oil over medium-high heat. Add the tofu cubes and cook them until they are crispy and golden brown all over. Take out and place aside the tofu from the skillet. Add a little more oil to the same skillet and add the ginger and garlic. Cook for about a minute, or until fragrant. To the skillet, add the soy sauce, water, brown sugar, rice vinegar, hoisin sauce, and sesame oil. Simmer after stirring to blend flavors. Toss the tofu once more in the skillet to coat it in sauce. Add 2 to 3 more minutes of cooking, or until sauce slightly thickens. After adding the cornstarch mixture, cook for one more minute, or until the sauce thickens even more. Take off the heat and sprinkle with sesame seeds and chopped green onions. Serve hot with noodles or rice.
Prep Time: 15 minutes
Cook Time: 20 minutes
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